Its currently 2.50 a month and probably joining today.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Melissa's whole shtick is taking sturdy recipes and changing one thing to make them quirky or "hers". It's tiresome and overdone. She's way too theatrical, like an annoying wine aunt from Long Island.

The only one being annoying and melodramatic here is you.

You are addicted to Melissa's quirky videos and you feel like you live in Park Slope watching them even though you live a boring life in Silver Spring or somewhere equally nondescript. And Sam Sifton's hip hop references are off the chain, amirite.

You seem to spend a lot of time watching them, for one who claims to hate them. Why is that?

Anonymous wrote:

Anonymous wrote:Melissa's whole shtick is taking sturdy recipes and changing one thing to make them quirky or "hers". It's tiresome and overdone. She's way too theatrical, like an annoying wine aunt from Long Island.

The only one being annoying and melodramatic here is you.

You are addicted to Melissa's quirky videos and you feel like you live in Park Slope watching them even though you live a boring life in Silver Spring or somewhere equally nondescript. And Sam Sifton's hip hop references are off the chain, amirite.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just imagine how much it would cost to purchase cookbooks with the same number of recipes. It's a bargain, especially Melissa Clark's recipes. I made her pecan pie for Thanksgiving and everyone raved. Still sweet but much less sweet than the typical pecan pie, as she says, more pecans, less goop.

Yes who doesn’t love some eccentric wine aunt paid to sub out random items in recipes to create weird eccentric versions! Pea guacamole! Wow so novel and quirky! Thank you NYT Food!

Who’s forcing you to look at NYT cooking?

Just stop. PP is clearly a victim here. Have some compassion.

I haven't noticed her subbing ingredients and every recipe I have tried of hers has received raves. Different strokes but no need to be nasty. Have a good day.

No - PP is clearly victimized by the NYT FORCING her to read these recipes. Obviously, NYT is evil and trying to corrupt cookers everywhere.

Be best.

Anonymous wrote:What is a wine aunt?

I think it’s when you day drink and then post a bunch of weirdly defensive stuff about cooking apps on DCUM? Idk.

What is a wine aunt?

Anonymous wrote:Melissa's whole shtick is taking sturdy recipes and changing one thing to make them quirky or "hers". It's tiresome and overdone. She's way too theatrical, like an annoying wine aunt from Long Island.

The only one being annoying and melodramatic here is you.

Melissa's whole shtick is taking sturdy recipes and changing one thing to make them quirky or "hers". It's tiresome and overdone. She's way too theatrical, like an annoying wine aunt from Long Island.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just imagine how much it would cost to purchase cookbooks with the same number of recipes. It's a bargain, especially Melissa Clark's recipes. I made her pecan pie for Thanksgiving and everyone raved. Still sweet but much less sweet than the typical pecan pie, as she says, more pecans, less goop.

Yes who doesn’t love some eccentric wine aunt paid to sub out random items in recipes to create weird eccentric versions! Pea guacamole! Wow so novel and quirky! Thank you NYT Food!

Who’s forcing you to look at NYT cooking?

Just stop. PP is clearly a victim here. Have some compassion.

I haven't noticed her subbing ingredients and every recipe I have tried of hers has received raves. Different strokes but no need to be nasty. Have a good day.

Cooking is my main hobby, and over the course of many years I've tried recipes from all over. Not every source is 100% infallible, but after cooking hundreds of recipes personally from dozens of sources, I've found that as a general rule you will nearly always get a quality result with recipes from:

NYT Cooking
SeriousEats
Alton Brown
Hot Thai Kitchen
Veg Recipes of India
Chinese Cooking Demystified
AmazingRibs


Now that's not to say that other recipe sites are always awful, but somewhere like Allrecipes or Food Network can be a crap shoot.

So why do people on this board keep posting NYT recipes? Because they've proven themselves to be a reliable source, so why wouldn't people post them?

Anonymous wrote:When people request recipes here, links to NYT Cooking recipes dominate threads. I don’t know anyone in real life who subscribes or recommends NYTC as a go to for recipes. Why would anyone pay for a subscription when there are endless free recipes and cooking sites online?

I tried NYTC at the beginning of the pandemic and found the recipes pretty mediocre. I saw no reason to subscribe.

Am I the only one who finds it curious that people always link recipes behind paywalls here?

I am In Real Life and my NYT cooking app is the first place I go when I'm looking for, say, a recipe that uses fresh ricotta (that was my thread a while ago). I am definitely not a shill for them, and find their paywalls irritating. I really value the comments on the recipes - they are made by actual home cooks who give actually helpful feedback/suggestions. I guess I should preface my suggestions for a NYT recipe with (paywall alert).

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just imagine how much it would cost to purchase cookbooks with the same number of recipes. It's a bargain, especially Melissa Clark's recipes. I made her pecan pie for Thanksgiving and everyone raved. Still sweet but much less sweet than the typical pecan pie, as she says, more pecans, less goop.

Yes who doesn’t love some eccentric wine aunt paid to sub out random items in recipes to create weird eccentric versions! Pea guacamole! Wow so novel and quirky! Thank you NYT Food!

Who’s forcing you to look at NYT cooking?

Just stop. PP is clearly a victim here. Have some compassion.

Anonymous wrote:

Anonymous wrote:Just imagine how much it would cost to purchase cookbooks with the same number of recipes. It's a bargain, especially Melissa Clark's recipes. I made her pecan pie for Thanksgiving and everyone raved. Still sweet but much less sweet than the typical pecan pie, as she says, more pecans, less goop.

Yes who doesn’t love some eccentric wine aunt paid to sub out random items in recipes to create weird eccentric versions! Pea guacamole! Wow so novel and quirky! Thank you NYT Food!

Who’s forcing you to look at NYT cooking?

Anonymous wrote:This area is full of NYT employees. No surprise they shill on here. And also, many in the DMV wish they lived in NYC so obsessing over “the times” and their recipes makes them feel sophisticated. Sad.

Like…no one is “shilling”. Adjust your tinfoil hat.

Anonymous wrote:I’m hard¡y the typical DCUM demographic, don’t have a NYT newspaper subscription, but do subscribe to the recipe app. I’ve dropped it a few times over the years, and always go back. I enjoy cooking and recipes, and find the recipes great inspiration, as well as always decently turn out, even if they’re not to my personal preference. I don’t always get that from blogs and Allrecipes, where I may have to go fishing through 2,000 comments to find out the recipe needed double the yeast and half the baking soda, or 1/2 the cooking time.

I don’t mind paying for music either, so I guess YMMV o what yiu find value in, and who you like to pay for their talents.

The Recipe app is life changing. But I still go to NYT first for recipes.